Spaghetti squash stuffed with fireroasted tomatoes corn black beans and my version of chorizo made with lean ground turkey instead of pork
Prep Time
45 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Combine turkey
salt
garlic powder
chili powder
smoked and sweet paprika
cumin
coriander
oregano
chipotle pepper
cinnamon
cloves
and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Cut squash in half lengthwise
scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
Roast in preheated oven until squash is soft
40 to 45 minutes. Set aside and keep warm.
Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir
breaking up lumps
until cooked through and browned
8 to 10 minutes. Add onion and cook for an additional 5 minutes
or until onion becomes translucent
stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder
salt
and cumin.
Stir in beans
corn
diced green chilies
and tomatoes; cover and simmer 4 to 5 minutes.
Fluff spaghetti squash strands with a fork
keeping them in the shells.
Increase oven temperature to 400 degrees F (200 degrees C).
Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
